WO2023125261A1 - 一种缓慢消化性粉葛淀粉及其制备方法 - Google Patents

一种缓慢消化性粉葛淀粉及其制备方法 Download PDF

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WO2023125261A1
WO2023125261A1 PCT/CN2022/141261 CN2022141261W WO2023125261A1 WO 2023125261 A1 WO2023125261 A1 WO 2023125261A1 CN 2022141261 W CN2022141261 W CN 2022141261W WO 2023125261 A1 WO2023125261 A1 WO 2023125261A1
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starch
kudzu
slowly digestible
preparation
radix
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French (fr)
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董欢欢
段炫彤
管咏梅
朱卫丰
陈丽华
彭立军
周莹
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董欢欢
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/06—Drying; Forming

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  • the invention belongs to the technical field of food processing, and in particular relates to slowly digestible kudzu starch and a preparation method thereof.
  • a low-glycemic index diet can lower blood sugar levels and maintain blood sugar stability in diabetic patients, and it also plays an indispensable role in weight loss and lowering blood lipid levels. In people with gestational diabetes, low-glycemic index diet can also reduce the risk of pregnancy complications, so it has gradually become the mainstream dietary intervention strategy for diabetic patients.
  • Starch is the main source of energy for the human body. According to the speed at which starch is released after consumption, it can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). RDS can be completely hydrolyzed and absorbed in the digestive tract, digested quickly, and can cause a rapid rise in blood sugar. SDS is absorbed in the small intestine, but relatively slowly. It provides energy by continuously and slowly releasing glucose, can reduce the speed of postprandial insulin secretion, and maintain blood sugar in a basic steady state. It is suitable for diabetics. RS will not be absorbed, and is decomposed and utilized by intestinal flora in the large intestine, similar to dietary fiber.
  • RDS rapidly digestible starch
  • SDS slowly digestible starch
  • RS resistant starch
  • Pueraria kudzu was first published in "Shen Nong's Materia Medica". It is a plant of the genus Pueraria in the leguminous family. It has a long history of folk consumption and is known as "Asian ginseng”. FAO lists 6 major food crops. Pueraria starch has high nutritional value, and the starch content is as high as 60% or more. It is convenient to eat and is deeply loved by consumers. However, kudzu starch is mainly RDS, which will cause a rapid rise in blood sugar levels after human consumption, so it is not suitable for people with high blood sugar. Increasing the content of SDS and RS in starch by modification methods has become a current research hotspot.
  • the object of the present invention is to solve the above-mentioned problems in the prior art, and provide a kind of slowly digestible kudzu starch and its preparation method which can increase the content of slowly digestible starch and anti-digestible starch in kudzu starch.
  • a kind of slowly digestible kudzu starch and preparation method thereof provided by the invention comprises the following steps:
  • step (2) Take the supernatant after standing in step (1), heat it to 52-55°C, add ⁇ -amylase with a weight ratio of 0.1-0.6%, stir for 1-3h, heat to 95°C and Keep for 5-10 minutes to inactivate the enzyme, depressurize the supernatant after inactivating the enzyme to 0.1-0.15KPa, concentrate and hang on the wall, centrifuge to discard the precipitate, and obtain the concentrated composition 1 of kudzu root;
  • step (4) After the homogenate prepared in step (4) is dried, pulverized, and passed through an 80-mesh sieve, slow-digesting kudzu starch is obtained.
  • slowly digestible kudzu starch contains 10-25% of slowly digestible starch and 8-20% of resistant starch.
  • the kudzu root concentrate composition 1 and the kudzu starch composition 2 are mixed in a weight ratio of 5:100.
  • the invention also provides the application of slowly digestible kudzu starch as a main raw material in the development and production of low GI pasta, cakes and solid beverages.
  • the present invention also provides an application of slowly digestible kudzu starch in the preparation of a product for intervening blood sugar level for non-therapeutic purposes.
  • non-therapeutic intervention blood glucose level is specifically manifested in at least one of (a)-(d):
  • the present invention uses kudzu starch as raw material to prepare slowly digestible kudzu starch, which contains 10-25% slowly digestible starch and 8-20% resistant starch;
  • the method of the present invention can increase the content of slowly digestible starch in the kudzu starch by more than 10%, and the kudzu starch can prolong the digestion time of starch by 45.5%, reduce the glycemic index, regulate blood sugar response, and prolong the blood sugar peak value. It takes time, lowers blood sugar, improves glucose tolerance, improves islet function, and reduces complications;
  • the slow-digesting kudzu starch obtained by the method of the present invention has less toxic and side effects, and has a strong effect of preventing and/or improving blood sugar levels for non-therapeutic purposes.
  • Fig. 1 is the comparison of the contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in Pueraria starch obtained in Examples 1-3 of the present invention;
  • Figure 2 is a comparison of the contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in a commercially available brand of kudzu starch 1-3.
  • Example 1 This example provides a method for preparing slowly digestible kudzu starch, the specific steps are as follows:
  • step (2) Take the supernatant after standing in step (1), heat it to 55°C, add ⁇ -amylase with a weight ratio of 0.1%, stir it for 3 hours, heat it to 95°C and keep it for 10 minutes to kill the enzyme, Reduce the pressure of the supernatant after inactivating the enzyme to 0.15KPa, concentrate and hang on the wall, and centrifuge to discard the precipitate to obtain the concentrated composition 1 of Pueraria japonica;
  • step (4) After the homogenate prepared in step (4) is dried, pulverized, and passed through an 80-mesh sieve, slow-digesting kudzu starch is obtained, and the slow-digesting kudzu starch contains 25% slowly-digesting starch and 18.5% resistant starch.
  • Example 2 This example provides a method for preparing slowly digestible kudzu starch, the specific steps are as follows:
  • step (2) Take the supernatant after standing in step (1), heat it to 55°C, add ⁇ -amylase with a weight ratio of 0.3%, stir it for 3 hours, heat it to 95°C and keep it for 10 minutes to kill the enzyme, Reduce the pressure of the supernatant after inactivating the enzyme to 0.15KPa, concentrate and hang on the wall, and centrifuge to discard the precipitate to obtain the concentrated composition 1 of Pueraria japonica;
  • step (4) After the homogenate obtained in step (4) is dried, pulverized, and passed through an 80-mesh sieve, slow-digesting kudzu starch is obtained, and the slow-digesting kudzu starch contains 17% slowly-digesting starch and 14.6% resistant starch.
  • Example 3 This example provides a method for preparing slowly digestible kudzu starch, the specific steps are as follows:
  • step (2) Take the supernatant after standing in step (1), heat it to 55°C, add ⁇ -amylase with a weight ratio of 0.6%, stir it for 3 hours, heat it to 95°C and keep it for 10 minutes to kill the enzyme, Reduce the pressure of the supernatant after inactivating the enzyme to 0.15KPa, concentrate and hang on the wall, and centrifuge to discard the precipitate to obtain the concentrated composition 1 of Pueraria japonica;
  • step (4) After the homogenate prepared in step (4) is dried, pulverized, and passed through an 80-mesh sieve, slow-digesting kudzu starch is obtained, and the slow-digesting kudzu starch contains 10% slowly-digesting starch and 15.4% resistant starch.
  • Comparative Example 1 Commercially purchased a certain brand of kudzu starch 1 commercially available, a certain brand of kudzu starch 2 in the market and a certain brand of kudzu starch 3 in the market, and quickly digested the three brands of kudzu starch The contents of starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) were determined.
  • RDS starch
  • SDS slowly digestible starch
  • RS resistant starch
  • Table 1 Contents of slowly digestible starch and resistant starch in kudzu starch with different processes

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Abstract

本发明公开了一种缓慢消化性粉葛淀粉的制备方法，属于食品加工领域。该方法为：粉葛经清洗、去皮、切块后，打浆、粗过滤后充分静置；取静置后的上层清液，加入α-淀粉酶酶解后，经灭酶，浓缩后，离心弃去沉淀得粉葛浓缩组剂1；取静置后下层沉淀物，经反复清洗、沉淀2-3次后，得粉葛淀粉组剂2；将粉葛浓缩组剂1和粉葛淀粉组剂2混合，加入去离子水，稀释成均浆；均浆经干燥、粉碎、过筛后，得缓慢消化粉葛淀粉。所述缓慢消化粉葛淀粉为低GI淀粉，可作为主要原料应用于低GI面食、糕点、固体饮料等产品的开发和生产中，所述缓慢消化性粉葛淀粉具有消化代谢速度慢、升糖指数低等特点，还可用于制备非治疗目的干预血糖水平的产品。

Description

一种缓慢消化性粉葛淀粉及其制备方法 【技术领域】
本发明属于食品加工技术领域，具体涉及一种缓慢消化性粉葛淀粉及其制备方法。
【背景技术】
人们的饮食结构随着快节奏的生活正在慢慢发生改变,现代人的一些不良的饮食习惯也导致膳食结构不断的在发生变化。饮食的精细化和运动量减少使得与代谢相关的慢性疾病,如糖尿病、肥胖症、心血管疾病等对人类健康构成潜在的威胁。科学合理的膳食结构、积极有效的饮食干预是预防和控制上述疾病的有效途径。因此，积极的预防和治疗糖尿病是十分必要的，树立正确的饮食观，并采取合理的生活方式，可以最大限度的降低糖尿病的发生率，而不论是1型糖尿病还是2型糖尿病，低升糖指数的饮食疗法是治疗糖尿病的基石。大量研究发现低血糖生成指数食品对保持身体健康和降低血糖水平有突出的作用。低升糖指数饮食可以降低糖尿病患者的血糖水平及维持血糖稳定,在减重及降低血脂水平方面也发挥着不可或缺的作用。在妊娠糖尿病人群中,低升糖指数饮食还可降低妊娠并发症发生的风险,故已逐渐成为糖尿病患者主流的饮食干预策略。
淀粉是人体能量的主要来源，根据淀粉食用后释放葡萄糖的快慢，可将其分为快速消化淀粉(RDS)、缓慢消化淀粉(SDS)和抗性淀粉(RS)。RDS在消化道中能被完全水解吸收，消化较快，能引起血糖的快速上升。SDS在小肠中被吸收，但比较缓慢，它通过持续缓慢释放葡萄糖提供能量，能降低餐后胰岛素分泌速度，维持血糖基本稳态，适合糖尿病患者食用。RS不会被吸收，在大肠中被肠道菌群分解利用，类似膳食纤维。粉葛始裁于《神农本 草经》，为豆科葛属植物，民间食用历史悠久，素有“亚洲人参”的美誉，是传统的药食两用植物，富含多种营养物质，被世界粮农组织列入6大粮食作物。粉葛淀粉营养价值高，淀粉含量高达60％以上，食用方便，深受消费者喜爱。但粉葛淀粉主要是RDS，人体食用后会引起血糖水平迅速升高，因此不适合血糖较高人群。通过改性方法提高淀粉中SDS和RS含量成为当前的研究热点。
前期研究中发现粉葛淀粉中RDS含量较高。因此，开发一种缓慢消化粉葛淀粉是十分有必要的。
【发明内容】
本发明的目的是针对现有技术中存在的上述问题，提供了一种提高粉葛淀粉中缓慢消化淀粉和抗消化淀粉含量的缓慢消化性粉葛淀粉及其制备方法。
本发明的目的是通过以下方式来实现的：
本发明提供的一种缓慢消化性粉葛淀粉及其制备方法，该方法包括如下步骤：
(1)以药食同源植物鲜粉葛为原料，经清洗、去皮、切块后，加入5-8倍重量52-55℃热水，充分粉碎打浆，过筛除去粗纤维后，静置；
(2)取步骤(1)静置后的上层清液，加热至52-55℃，加入重量比为0.1-0.6％的α-淀粉酶，搅拌酶解1-3h后，加热至95℃并保持5-10分钟灭酶，将灭酶后的上层液减压至0.1-0.15KPa，浓缩挂壁，离心弃去沉淀，得粉葛浓缩组剂1；
(3)取步骤(1)静置后下层沉淀物，经饮用水反复清洗、沉淀2-3次后，取下层沉淀物，得粉葛淀粉组剂2；
(4)将步骤(2)制得的粉葛浓缩组剂1和步骤(3)制得的粉葛淀粉组剂2按重量比0.5-5：100的比例混合，加入40-60份去离子水，稀释成均浆；
(5)将步骤(4)制得的均浆经干燥、粉碎、过80目筛后，即得缓慢消化粉葛淀粉。
进一步，所述缓慢消化性粉葛淀粉含10-25％的慢消化淀粉和8-20％的抗消化淀粉。
优选地，步骤(4)中所述粉葛浓缩组剂1和所述的粉葛淀粉组剂2按重量比5：100的比例混合。
本发明还提供了一种缓慢消化性粉葛淀粉作为主要原料在低GI面食、糕点、固体饮料的开发和生产中的应用。
本发明还提供了一种缓慢消化性粉葛淀粉在制备用于非治疗目的干预血糖水平的产品中的应用。
更进一步，所述非治疗目的干预血糖水平具体表现为(a)～(d)中的至少一种情况：
(a)调节血糖水平；
(b)延长血糖峰值所需时间；
(c)降低血糖，改善葡萄糖耐量；
(d)改善胰岛功能。
本发明超疏水超疏油膜具有如下特点和有益效果：
1、本发明以粉葛淀粉为原料，制备了缓慢消化粉葛淀粉，所述缓慢消化性粉葛淀粉含10-25％的缓慢消化淀粉和8-20％的抗消化淀粉；
2、本发明所述的方法能够增加10％以上的粉葛淀粉中缓慢消化淀粉的含量，该粉葛淀粉能延长淀粉45.5％的消化时间，减少升糖指数、调节血糖反应、延长血糖峰值所需时间、降低血糖，改善葡萄糖耐量、改善胰岛功能，降低并发症的产生；
3、通过本发明方法获得的缓慢消化粉葛淀粉毒副作用小，预防和/或改善非治疗目的干预血糖水平效果强。
【附图说明】
为了更清楚地说明本发明实施例的技术方案，下面将对实施例描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1为本发明实施例1-3中获得的粉葛淀粉中的快速消化淀粉(RDS)、缓慢消化淀粉(SDS)和抗性淀粉(RS)的含量对比；
图2为市售某品牌粉葛淀粉1-3中的快速消化淀粉(RDS)、缓慢消化淀粉(SDS)和抗性淀粉(RS)的含量对比。
【具体实施方式】
结合以下实施例对本发明的原理和特征进行描述，所举实施例只用于解释本发明，并非用于限定本发明的范围。
实施例1 本实施例提供了一种缓慢消化性粉葛淀粉的制备方法，具体步骤如下：
(1)以药食同源植物鲜粉葛为原料，经清洗、去皮、切块后，加入5倍重量的52℃热水，充分粉碎打浆，过筛除去粗纤维后，静置；
(2)取步骤(1)静置后的上层清液，加热至55℃，加入重量比为0.1％的α-淀粉酶，搅拌酶解3h后，加热至95℃并保持10分钟灭酶，将灭酶后的上层液减压至0.15KPa,浓缩挂壁，离心弃去沉淀，得粉葛浓缩组剂1；
(3)取步骤(1)静置后下层沉淀物，经饮用水反复清洗、沉淀3次后，取下层沉淀物，得粉葛淀粉组剂2；
(4)将步骤(2)制得的粉葛浓缩组剂1和步骤(3)制得的粉葛淀粉组剂2按重量比0.5：100的比例混合，加入40份去离子水，稀释成均浆；
(5)将步骤(4)制得的均浆经干燥、粉碎、过80目筛后，即得缓慢消化粉葛淀粉，所述缓慢消化性粉葛淀粉含25％的缓慢消化淀粉和18.5％的抗消化淀粉。
实施例2 本实施例提供了一种缓慢消化性粉葛淀粉的制备方法，具体步骤如下：
(1)以药食同源植物鲜粉葛为原料，经清洗、去皮、切块后，加入6倍重量的53℃热水，充分粉碎打浆，过筛除去粗纤维后，静置；
(2)取步骤(1)静置后的上层清液，加热至55℃，加入重量比为0.3％的α-淀粉酶，搅拌酶解3h后，加热至95℃并保持10分钟灭酶，将灭酶后的上层液减压至0.15KPa,浓缩挂壁，离心弃去沉淀，得粉葛浓缩组剂1；
(3)取步骤(1)静置后下层沉淀物，经饮用水反复清洗、沉淀3次后，取下层沉淀物，得粉葛淀粉组剂2；
(4)将步骤(2)制得的粉葛浓缩组剂1和步骤(3)制得的粉葛淀粉组剂2按重量比2.5：100的比例混合，加入50份去离子水，稀释成均浆；
(5)将步骤(4)制得的均浆经干燥、粉碎、过80目筛后，即得缓慢消化粉葛淀粉，所述缓慢消化性粉葛淀粉含17％的缓慢消化淀粉和14.6％的抗消化淀粉。
实施例3 本实施例提供了一种缓慢消化性粉葛淀粉的制备方法，具体步骤如下：
(1)以药食同源植物鲜粉葛为原料，经清洗、去皮、切块后，加入8倍重量的55℃热水，充分粉碎打浆，过筛除去粗纤维后，静置；
(2)取步骤(1)静置后的上层清液，加热至55℃，加入重量比为0.6％的α-淀粉酶，搅拌酶解3h后，加热至95℃并保持10分钟灭酶，将灭酶后的上层液减压至0.15KPa,浓缩挂壁，离心弃去沉淀，得粉葛浓缩组剂1；
(3)取步骤(1)静置后下层沉淀物，经饮用水反复清洗、沉淀3次后，取下层沉淀物，得粉葛淀粉组剂2；
(4)将步骤(2)制得的粉葛浓缩组剂1和步骤(3)制得的粉葛淀粉组剂2按重量比5：100的比例混合，加入60份去离子水，稀释成均浆；
(5)将步骤(4)制得的均浆经干燥、粉碎、过80目筛后，即得缓慢消 化粉葛淀粉，所述缓慢消化性粉葛淀粉含10％的缓慢消化淀粉和15.4％的抗消化淀粉。
对比实施例1：通过市场商购了市售的某品牌粉葛淀粉1，市售某品牌粉葛淀粉2和市售某品牌粉葛淀粉3，并对三种品牌粉葛淀粉中的快速消化淀粉(RDS)、缓慢消化淀粉(SDS)和抗性淀粉(RS)含量进行测定。
本发明实施例1-3与市售某品牌粉葛淀粉1-3中的快速消化淀粉(RDS)、缓慢消化淀粉(SDS)和抗性淀粉(RS)的含量详见表1，如图1和图2所示，采用本发明所述的方法，显著提高了其中的缓慢消化性粉葛淀粉和抗消化淀粉的含量。
表1：不同工艺粉葛淀粉中缓慢消化淀粉和抗消化淀粉含量
Figure PCTCN2022141261-appb-000001
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到的变化或替换，都应涵盖在本发明的保护范围之内。

Claims (6)

  1. 一种缓慢消化性粉葛淀粉的制备方法，其特征在于，该方法包括如下步骤：
    (1)以药食同源植物鲜粉葛为原料，经清洗、去皮、切块后，加入5-8倍重量的52-55℃热水，充分粉碎打浆，过筛除去粗纤维后，静置；
    (2)取步骤(1)静置后的上层清液，加热至52-55℃，加入重量比为0.1-0.6％的α-淀粉酶，搅拌酶解1-3h后，加热至95℃并保持5-10分钟灭酶，将灭酶后的上层液减压至0.1-0.15KPa,浓缩挂壁，离心弃去沉淀，得粉葛浓缩组剂1；
    (3)取步骤(1)静置后下层沉淀物，经饮用水反复清洗、沉淀2-3次后，取下层沉淀物，得粉葛淀粉组剂2；
    (4)将步骤(2)制得的粉葛浓缩组剂1和步骤(3)制得的粉葛淀粉组剂2按重量比0.5-5：100的比例混合，加入40-60份去离子水，稀释成均浆；
    (5)将步骤(4)制得的均浆经干燥、粉碎、过80目筛后，即得缓慢消化粉葛淀粉。
  2. 根据权利要求1所述的缓慢消化性粉葛淀粉的制备方法，其特征在于，所述缓慢消化性粉葛淀粉含10-25％的缓慢消化淀粉和8-20％的抗消化淀粉。
  3. 根据权利要求1所述的缓慢消化性粉葛淀粉的制备方法，其特征在于，步骤(4)中所述粉葛浓缩组剂1和所述的粉葛淀粉组剂2按重量比5：100的比例混合。
  4. 权利要求1所述的缓慢消化性粉葛淀粉作为主要原料在低GI面食、糕点、固体饮料的开发和生产中的应用。
  5. 权利要求1所述的缓慢消化性粉葛淀粉在制备用于非治疗目的干预血糖水平的产品中的应用。
  6. 根据权利要求5所述的缓慢消化性粉葛淀粉的应用，其特征在于，所述非治疗目的干预血糖水平具体表现为(a)～(d)中的至少一种情况：
    (a)调节血糖水平；
    (b)延长血糖峰值所需时间；
    (c)降低血糖，改善葡萄糖耐量；
    (d)改善胰岛功能。
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